Zesty Roasted Vegetables Recipe

4.5 3 4
Zesty Roasted Vegetables Recipe
Zesty Roasted Vegetables Recipe photo by Taste of Home
Publisher Photo

Zesty Roasted Vegetables Recipe

Read Reviews
4.5 3 4
Publisher Photo
Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. —Aims62, TasteofHome.com Community
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 pound medium fresh mushrooms
  • 3 cups fresh baby carrots, cut in half lengthwise
  • 2 medium green peppers, cut into 1-inch strips
  • 2 medium onions, cut into wedges
  • 2/3 cup Italian salad dressing
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese. Yield: 9 servings.
Originally published as Zesty Roasted Vegetables in Simple & Delicious March/April 2010, p16

Nutritional Facts

3/4 cup: 137 calories, 8g fat (2g saturated fat), 5mg cholesterol, 482mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1 pound medium fresh mushrooms
  • 3 cups fresh baby carrots, cut in half lengthwise
  • 2 medium green peppers, cut into 1-inch strips
  • 2 medium onions, cut into wedges
  • 2/3 cup Italian salad dressing
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese. Yield: 9 servings.
Originally published as Zesty Roasted Vegetables in Simple & Delicious March/April 2010, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZesty Roasted Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Bronna User ID: 844380 229089
Reviewed Jul. 6, 2015

"I made this for company. My son's girlfriend is Vegan and I wanted to fix something she would enjoy. Everyone loved it!! I added 1 yellow squash and 1 zucchini. It was delicous! We saved what was left and warmed it the next day and it was just as good as the day I fixed it."

MY REVIEW
jpshaw User ID: 5116918 117478
Reviewed Oct. 21, 2012

"I modified this recipe the second time I made it to include 2 cups of potatoes and only 1 cup of carrots. It cut some of the sweetness."

MY REVIEW
hotpopper User ID: 6520747 109907
Reviewed Sep. 24, 2012

"What a great flavor!! I used Kraft Tuscon style Italian dressing. The dressing caramelized as it baked which gave it just a touch of sweetness.....so, so, good."

Loading Image